There is a restaurant in Montreal called Bistro Nolah. They specialize in cajun cuisine and I absolutely adore their food. The two things I would always order would be the blackened catfish and the creole mussels. A few nights ago, after a visit to the grocery store, I sat back and thought ‘it cannot be that hard to replicate that recipe’. I found a few recipes and made a variation of them. The results were delicious. Not as good as Bistro Nolah, but definitely not bad for a first attempt.
Step 1 Chop up pepper and onion. On a medium heat, melt 4 tbsp butter and place the pepper, onion, and garlic in the pan or pot. Allow them to soften (5-10 minutes).
Step 2 Pour the white wine into the pot and the cajun spice. This is followed by the mussels. Allow the mussels to open- if they do not open, discard them. Once all the mussels are open, remove the mussels from the pot and place them in a separate bowl. Leave the sauce.
Step 3 Add the tomatoes, chicken stock, worcestershire sauce, bay leaves, cayenne, thyme, and a bit more cajun spice. Allow the sauce to simmer and thicken a bit. Add the remaining butter. Once the sauce has thickened, remove the bay leaves and add the mussels back to the sauce for 5 – 10 minutes.
Step 4 Remove the mussels and sauce, place in a serving dish or into bowls and serve.
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